Summary

Ingredients

• 250 g minced meat, mixed
• 2 piece (s) rusks, finely ground
• 1 shallot (s), finely diced
• 1 egg (s)
• 400 g pumpkin meat, diced
• 10 g iner, finely diced
• 100 ml chicken broth
• 150 g zucchini, cut into balls or cubes
• 1 tablespoon butter
• 2 tablespoon oil, (rape seed oil with butter flavor)
• Cayenne pepper
• salt and pepper
• Nutmeg, freshly grated

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Instructions

1. Knead the minced meat well with the ground rusks, egg and shallot. Season with pepper and salt, shape into meatballs and leave to rest.
2. Simmer the pumpkin and ginger in the broth for 10 minutes. Puree both finely, stir in 1 tablespoon butter and allow to melt. Season to taste with cayenne, salt and nutmeg.
3. Fry the zucchini balls in a little rapeseed oil over low heat for about 15 minutes and season with salt and pepper. The zucchini shouldn`t be too soft, but should still have “bite”. Season with pepper, salt and nutmeg.
4. Heat 2 tablespoons of rapeseed oil in a pan and fry the meatballs for approx. 8 minutes on each side over medium heat, then leave to rest for approx. 5 minutes with the plate open.
5. Put the pumpkin puree on the plates and serve with the meatballs and zucchini balls.
6. As a further side dish, spaetzle go very well with it.